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Friday, October 24, 2008

Caramelized Potatoes - Brunede Kartofler

This is an unusual recipe. Potatoes are a staple of the Scandinavian diet and this caramelized version of new potatoes accompanies roast goose on the Christmas table. The potatoes also pair well with ham and pork. If you like yams or sweet potatoes, you'll like this novel dish. While the potatoes are traditionally peeled, I prefer to keep the skins on. This is simple and inexpensive to make and it's a great addition to a special meal.

Directions:
1) Put the potatoes in a pan and cover with heavily salted water. Bring to a boil and cook until just fork tender, about 10 to 15 minutes. Drain.
2) Melt sugar in a heavy skillet over low heat. Cook, stirring constantly, until the sugar turns light brown. Stir in melted butter. Add one layer of potatoes to pan; shake skillet to roll potatoes and coat all sides with caramel. Move potatoes to a heated platter and repeat procedure until all potatoes are coated. Sprinkle with coarse salt. Garnish with parsley. Yield: 8 servings.

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